Baked Omelette Roll

 Baked Omelette Roll

6 Eggs

1/2 cup Flour

1 cup Milk

1/2 tsp Salt

1/4 tsp Pepper

1 cup Shredded Marble Cheese

Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Feel free to sprinkle with your choice of additional toppings if so desired. 

Bake at 375° for about 20 minutes or until eggs are set.

Sprinkle with cheese. Roll up omelette in pan. Place seam side down on a serving platter. Cut into slices and serve with Salsa and Sour Cream if so desired.

Spinach, Feta & Mushroom Breakfast Quesadillas

 Spinach, Feta & Mushroom Breakfast Quesadillas:

12 Eggs

Salt & Pepper to taste

Sunset Gourmet Cheesy Bacon & Chive (optional)

1 tbsp olive oil

1 lb fresh Mushrooms 

4 cups fresh Spinach 

1 Bell Pepper, diced (optional)

1/2 cup crumbled Feta Cheese

1 cup shredded Cheese of your choice 

10- 12 Tortillas of your choice

Make scrambled eggs in a greased frying pan using all 12 eggs,  salt & pepper and cheesy bacon & chive seasoning. Put olive oil in a separate pan on medium low heat; add the mushrooms,  spinach and diced bell peppers if desired. Saute until softened. Remove from heat and mix it together with the egg mixture. Allow to cool slightly before adding the feta and shredded cheese. 

Take about 1/2 a cup of the mixture and spread it on half of each tortilla. Fold in half and fry in a frying pan until golden brown on both sides.

Enjoy fresh or allow to cool and freeze individually wrapped in saran wrap and placed in a freezer bag.

Pistachio Salad

Pistachio Salad 

1 tin (398 ml) crushed Pineapple 

2 small boxes (99 g) Instant Pistachio Pudding Mix

1 or 2 tins (198 ml) mandarin oranges, drained

1 container (500 ml) Cottage Cheese

1 tub (1litre) Cool Whip

1 cup sliced Strawberries (optional)

1 cup sliced Grapes (optional)

In a large bowl, combine pudding mix with crushed pineapple. Mix until pudding mix is blended with pineapple liquids.

Add in the remaining ingredients. Cover and refrigerate. 

Denver Sandwiches

 

Denver Sandwiches:

4 large Eggs

2 tbsp Milk

3 tbsp Butter or Margarine, divided

4 slices Rye Bread

1/2 cup chopped Ham

2 tbsp finely chopped Chives

Salt & Pepper to taste 

1/2 cup Shredded Cheddar Cheese 

Whisk together the eggs and the milk in a medium bowl. Set aside. 

Spread butter or margarine on both sides of each slice of bread. Heat frying pan to medium. Put bread slices into the pan and toast until brown; flip and do the same for the other side. Remove to a plate.

Put about a tablespoon of butter or margarine into the frying pan. Add the egg mixture into the pan. Season with salt & pepper and sprinkle the ham and chives on top. Use a rubber spatula to occasionally stir the egg mixture until cooked all the way through. Remove from heat.

To assemble the sandwiches put 2 pieces of the bread on a plate and sprinkle about 2 tbsp of cheese on each one. Divide the egg mixture between the two slices of bread. Sprinkle about 2 tbsp of shredded cheese on top of the egg mixture on both. Top with another piece of bread. Return each sandwich into the frying pan briefly, just long enough to melt the cheese. Flip and do the same with the other side. 

Slice each sandwich in half and enjoy! Can be served with ketchup or hot sauce if so desired. 

Hot Fudge Sauce

 Hot Fudge Sauce

1/4 cup Butter

1 Tin Sweetened Condensed Milk 

1 cup Chocolate Chip's (milk, dark or semi-sweet)

Melt the butter in a saucepan over medium heat.

Slowly stir in the sweetened condensed milk and chocolate chips until the chocolate is all melted and has a smooth consistency.

Remove from the heat. Let cool.

Pour into a jar or other container with a lid.

Can be stored in the fridge for up to 3 weeks. Simply place the opened jar in the microwave for about 30 seconds to reheat.

Some of my favorite ways to use this is over ice cream or as a fondue dip for fruit, pretzels or cheesecake bites!

Somma Borscht

 Somma Borscht 

1 lb Farmer Sausage*

16 cups Water

1 large Onion, diced

12 cups Potatoes, diced 

2 tbsp Vinegar 

2 tbsp Salt

1/4 cup chopped fresh Dill OR 2 tbsp dry Dill Weed

2 tbsp fresh Parsley OR 1 tbsp dry Parsley

1/2 tsp Seasoned or Black Pepper 

1/2 cup Sour Cream

1 cup Whipping Cream 

Peel sausage and cut into bite sized pieces. Boil in water for 15 minutes. 

Skim the white foam off of the top. 

Add the onions, potatoes, vinegar, salt, dill, parsley and seasoned pepper.

Bring to a boil and simmer for about 45 minutes or until onions and potatoes are tender.

Whisk together the sour cream and whipping cream and stir into the soup.

*Smoked Ham can be used in place of Farmer Sausage 

Scotcheroos

Scotcheroos

1 cup Sugar

1 1/3 cup Corn Syrup

1 1/3 cup Peanut Butter

1 tsp Vanilla

6 cups Rice Krispies

1 bag Chocolate Chips

1 bag Butterscotch Chips

1 tbsp Coconut Oil

Spray a 9 x 13 pan with non-stick spray and set aside.

In a medium size sauce pan, add sugar, peanut butter and corn syrup and mix together.

Place pan on stove top over low heat and stir until mixture is melted and sugar is dissolved. Stir constantly and watch this carefully.

DO NOT let the mixture come to a boil. This will result in hard squares!

Remove from the heat and stir in vanilla.

Pour Rice Krispies in a large bowl and 

pour melted mixture over Rice Krispies and mix well.

Pour into prepared pan, distribute evenly, and press down firmly.

Combine chocolate chips, butterscotch chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals, until smooth and melted.

Pour over pan of Rice Krispies and spread evenly until covered.

Let chocolate harden before cutting. Place pan into the fridge or freezer if you want to speed up the cooling!